Try this seeds and nuts bread to evoke memories of days spent baking in the kitchen.

Recipes & Styling Natalie Homan | Photographs Brendan Homan

Seeds and nuts bread

A simple, healthy and gluten free bread. Enjoy as a classic Scandinavian open sandwich (or smorrebrod)

125g toasted walnuts, roughly chopped
125g toasted almonds, roughly chopped
100g pepitas
100g sunflower seeds
50g linseeds
50g chia seeds
50g sesame seeds
50g poppy seeds
2 tsp fennel seeds
1 tsp sea salt
½ cup olive oil
6 eggs

Line a 20cm x 7cm x 11cm (or 5 cup capacity) loaf tin with baking paper. Place dry ingredients into a medium bowl. Whisk together oil and eggs in a medium bowl. Add wet ingredients to dry and stir well with a wooden spoon to combine. Pour mixture into loaf tin and smooth out surface with a spatula. Place into oven and set temperature to 180C (do not preheat oven). Bake for 50 minutes. Remove bread from oven and allow to cool completely in the tin.

Serve bread sliced very thinly. Bread will keep for one week stored in an airtight container.